Rinse quinoa thoroughly under cool running water for 1-2 minutes to eliminate bitterness.

In a medium pot, combine the drained quinoa with water and garlic powder. Bring to a boil, then simmer for 15 minutes. Let it sit covered for another 10-15 minutes.

Chop cucumber, yellow bell pepper, and carrots into small pieces. Thinly slice scallions and chop parsley.

In a large bowl, combine cooked quinoa and chickpeas, add prepped veggies, lemon juice, and red pepper flakes. Mix gently.

Serve salad warm, at room temperature, or chilled. Drizzle more lemon juice and add avocado if desired.